Dijon Apple Pork Chops – Pork chops are cooked to perfection and then topped with a Dijon apple pan sauce
Great fall meals don’t have to be reserved for the holiday gatherings only. I find myself craving those flavors all season long but with rarely any recipes that can work during the week. Until now.
These Dijon Apple Pork Chops are quick, use few ingredients, yet are full of fun flavors perfect for the fall. Not only does the apple flavor hit the spot, the rosemary carries it through the winter months as well. It’s all ready within 30 minutes so you can easily whip it up during the week, along with some roasted brussell sprouts and mashed potatoes.
Here are my Dijon Apple Pork Chops!
Making the sauce
In order to keep the pork popping hot, it’s cooked in the final step. So that means we start by making the sauce. The sauce begins by cooking the apple and start softening them up. The rosemary is added with them to start building the flavors in unison.
Next, apple cider and bouillon powder are added to the apples and cooked until the liquid reduces and the apples are tender. The sauce is removed from heat and finished with a little Dijon mustard and a pat of butter.
The sauce is poured into a bowl and the pan is wiped clean before we start the pork.
Cooking the chops
The pork chops are seasoned with a little salt and pepper and then are placed in the hot pan lined with olive oil. They are cooked 5 minutes per side or until the internal temperature reaches 145 degrees.
Remove them from the pan and let them sit for 5 minutes before serving. This lets the juices in the pork redistribute and stay in the pork instead of leaking out.
Top each pork chop with about 2 tablespoons of apple mixture. Serve immediately.
Tips & Tricks
- Thickness of the chops. These pork chops taste best when at least 1 inch thick. Do not buy thinly sliced chops, as they are easy to overcook and dry out.
- Easy on the rosemary. Rosemary is a powerful herb. That’s why only 3/4 of a teaspoon is used in the sauce. Be mindful not to use any more than that or it will overpower the sauce.
- Bouillon powder. Bouillon traditionally comes in cubes but nowadays, you can find it in powder form. I like to use Better than Bouillon brand.
Dijon Apple Pork Chops
- 1 medium gala apple
- ¼ ounce fresh rosemary
- 1 tablepoon olive oil divided
- 1 teaspoon chicken bouillon powder
- ½ cup apple cider or juice
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- 1 pound boneless pork chops
- salt and pepper to taste
- Dice apple into small cubes. Strip rosemary off the stems and chop. Measure ¾ teaspoon and discard the rest. Add ½ tablespoon to a nonstick pan and heat over medium heat. Add rosemary and apple to the pan. Cook until the apples are softened, about 6 minutes.
- Add chicken bouillon and apple cider to the pan and bring to a simmer. Cook for another 8 minutes until the liquid has reduced and the apples are tender. Remove from heat and add Dijon mustard and butter. Stir together until combined. Give a taste and add salt, if needed. Pour sauce in a bowl and set aside.
- Wipe out the pan with a paper towel. Set over medium heat with the last ½ tablespoon of olive oil. Season pork chops with salt and pepper on both sides. Add to the hot pan. Cook until center is 145 degrees, about 5 minutes per side (depending on the thickness of the pork chops). Remove from heat and set on a cutting board to cool for 4 minutes.
- Slice pork chops (or keep whole, depending on preference) and cover with Dijon apple pan sauce. Serve immediately.